Blanched atlantic squid ring

blanched atlantic squid ring

Blanched Atlantic squid ring

The squid Illex argentinus is a cephalopod commonly known as the Argentine red squid.

Eight suction cup tentacles are connected to their head. Its colors are brownish to purple.
It is caught from February to June in zone F.A.O. 41 (South-West Atlantic), using trawls or jigging (multi-hook lines).

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it as bleached ring.
Enjoy it in ready-made dishes, in seafood cocktails or in paella.

For further information, please visit : www.fao.org

Technical characteristics

Illex argentinus

100/150 (pcs/Kg)

Spain

February to June

Product information

  • Species : Illex argentinus
  • Size : 100/150 (from S/SS tubes) (pcs/Kg)
  • Net weight : 8.1 Kg
  • Origin : Spain
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, no additives
  • Presentation : cooked deveined and defatted crayfish, IQF frozen
  • Process : fishing, sorting, cleaning, heading, gutting, freezing, transport, defrosting, shelling, removal of feathers and fins, peeling, sawing, blanching, grading, deep-freezing, 10% uncompensated glazing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Blanched pacific squid ring

blanched pacific squid ring

Blanched Pacific squid ring

The squid Loligo duvauceli is a cephalopod commonly known as Indian squid.

Eight suction cup tentacles are connected to their head. Its size can reach 40 cm.
It is caught all year round in F.A.O. 51 (Indian Ocean), using trawls, seines or lines.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it as bleached ring.
Enjoy it in ready-made dishes, in seafood cocktails or in paella.

For further information, please visit : www.fao.org

Technical characteristics

Loligo
duvauceli

60 up

India

All year round

Product information

  • Species : Loligo duvauceli
  • Size : from 60 up tubes
  • Net weight : 9.1 Kg
  • Origin : India
  • Seasonality : fished all year round in zone F.A.O. 51
  • Ingredients : squid, salt
  • Presentation : blanched ring, IQF frozen
  • Process : fishing, sorting, cleaning, heading, gutting, removal of feather and fin, cutting, blanching, grading, freezing, glazing 10% uncompensated, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Raw giant squid ring

raw giant squid ring

Raw giant squid ring

The squid Dosidicus gigas is a cephalopod commonly known as a giant squid.

It is one of the largest squids. Its mantle or body can reach a length of 1.5 m. It can easily change color and flash red and white when hunting.
It is caught all year round in F.A.O. 87 (South-East Pacific), with jigging (multi-hook lines).

Its treatment with citric acid gives it a softer texture.
We sell it ring form.
Enjoy it in ready meals, seafood cocktails or paella.

For further information, please visit : www.pdm-seafoodmag.com

Technical characteristics

Dosidicus gigas

From 28/44 to 44/60 mm

Peru

All year round

Product information

  • Species : Dosidicus gigas
  • Size : from 28/44 to 44/60 mm
  • Net weight : 8 Kg
  • Origin : Peru
  • Seasonality : fished all year round in F.A.O. area 87
  • Ingredients : squid, water, salt, additives (E330, E331iii)
  • Presentation : IQF frozen raw tube
  • Process : fishing, sorting, cleaning, heading, gutting, removal of feathers and fins, peeling, rolling, chemical treatment, stamping, grading, deep-freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal coli : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Raw squid tube

raw squid tube

Raw squid tube

The squid Illex argentinus is a cephalopod commonly known as the Argentine red squid.

Eight suction cup tentacles are connected to their head. Its colors are brownish to purple.
It is caught from February to June in area F.A.O. 41 (South-West Atlantic), using trawls or jigging (multi-hook lines).

Its treatment with citric acid gives it a softer texture.
We sell it the form of a tube of raw squid.
Enjoy it in ready meals, seafood cocktails or paella.

For further information, please visit : www.fao.org

Technical characteristics

Illex argentinus

8/12 (pcs/Kg)

Portugal

February to June

Product information

  • Species : Illex argentinus
  • Size : 8/12 (pcs/Kg) 
  • Net weight : 10 Kg
  • Origin : Portugal
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, water, salt, E301, E302, E331iii
  • Presentation : IQF frozen raw ring
  • Process : fishing, sorting, cleaning, heading, gutting, freezing, transporting, thawing, shelling, feather and finning, peeling, chemical treatment, grading, sizing, deep freezing, 10% compensated glazing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Raw giant squid tentacle

raw giant squid tentacle

Raw giant squid tentacle

The squid Dosidicus gigas is a cephalopod commonly known as giant squid.

It is one of the largest squids. Its mantle or body can reach a length of 1.5 m. It can easily change color and flash red and white when hunting.
It is caught all year round in F.A.O. 87 (South-East Pacific), with jigging (multi-hook lines).

Its treatment with citric acid gives it a softer texture.
We sell it in tentacle form.
Enjoy it in cooked dishes, seafood cocktails, paella, or marinades.

For further information, please visit : www.pdm-seafoodmag.com

Technical characteristics

Dosidicus
gigas

From 200/500 to 3000/4000

Peru

All year round

Product information

  • Species : Dosidicus gigas
  • Size : from 200/500 to 3000/4000 
  • Net weight : 8 Kg
  • Origin : Peru
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, water, salt
  • Presentation : IQF frozen raw ring
  • Process : fishing, sorting, cleaning, heading, gutting, removal of feather and fin, peeling, rolling, chemical treatment, stamping, grading, freezing, 10% compensated glazing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Raw squid tentacle

raw squid tentacle

Raw squid tentacle

The squid Loligo patagonica is a cephalopod commonly known as Patagonian squid.

Eight suction cup tentacles are connected to their head. Its size can reach 40 cm.
It is caught all year round in zone F.A.O. 41 (South-West Atlantic), using trawls, seines or jigs (multi-hooked lines).

We sell it head and foot.
Enjoy it in ready-made dishes, seafood cocktails or paella.

For further information, please visit : www.fao.org

Technical characteristics

Loligo
patagonia

60 up

India

All year round

Informations produit

  • Espèce : Loligo patagonica
  • Calibre : issu de tubes 60 up
  • Poids net : 9.1 Kg
  • Origine : Inde
  • Saisonnalité : pêché toute l’année en zone F.A.O. 41
  • Ingrédients : encornet, sel
  • Présentation : tête et patte surgelé IQF
  • Élaboration : pêche, tri, nettoyage, étêtage, blanchiment, surgélation, glaçage 10 % non compensé, conditionnement, détecteur de métaux, stockage

        Conditions de conservation :

        Température de stockage maxi : – 18° C
        DDM : 24 mois après la date de congélation

Spécifications

OGM : absence
Traitement ionisant : néant
Allergènes : mollusques

Critères microbiologiques :

  • F.T.A.M. : 100 000 ge/g
  • Coli. Fécaux : 10 ge/g
  • Staph. à coagulase + : 100 ge/g
  • A.S.R. : 10 ge /g
  • Salmonelles : absence dans 25 g
  • Listéria mono. : absence dans 25 g 

Prefried squid ring

prefried squid ring

Prefried squid ring

The squid Illex argentinus is a cephalopod commonly known as the Argentine red squid.

Eight suction cup tentacles are connected to their head. Its colors are brownish to purple.
It is caught from February to June in zone F.A.O. 41 (South-West Atlantic), using trawls or jigging (multi-hook lines).

We sell it in the form of a ring used in a doughnut paste.
Enjoy it as snack, an appetizer or fried.

For further information, please visit : www.fao.org

Technical characteristics

Illex argentinus

From 30/70%
to 40/60%

Spain

February to June

Product information

  • Species : Illex argentinus
  • Size : from 30/70% to 40/60%
  • Net weight : 10 Kg
  • Origin : Spain
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, water, salt, E301, E302, E331
  • Presentation : squid 35%, wheat and maize flour, water, sunflower oil, salt, flavourings (garlic and lemon), raising agent (E450, E500), thickener (E412), colouring (E101)
  • Process : fishing, sorting, cleaning, heading, gutting, freezing, transport, thawing, feather and fin removal, peeling, cutting, blanching, breading, frying, cooling, deep-freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g